Basic Bone Broth

For one to truly be healthy, the gut has to be healthy. The foods we choose to eat tell our bodies, internally, what is going on, externally. With the array of chemicals, medications and other toxins in our environment, our guts are often damaged. This can especially be noticed in people who are sensitive to food, have allergies or skin issues. Being advised to eat chicken noodle soup when we are ill has nothing to do with the noodles or even the chicken, but everything to do with the high nutrient and healing properties of the broth or stock. Soup bones are loaded with healthy fat, collagen, vitamins and minerals. It's warm and nourishing and great for making soup, drinking like coffee or cooking your rice. Perfect for winter and my favorite for postpartum mamas.

You will need:

Instant pot, slow cooker or stock pot

3-5 soup bones from a grass fed or pastured cow, lamb, pig or poultry carcass or feet

1/8 c apple cider vinegar

2 T salt

Enough filtered water to fill the stock pot, slow cooker or instant pot

Add bones of choice (my preference is a combination of beef bones and a chicken carcass) into vessel of choice (large stock pot, slow cooker or instant pot). Cover the bones with water and add vinegar and salt.

Cook the bones as follows:

Slow cooker - 12-24 hours on low

Stock pot - at a low boil for 8-12 hours

Instant pot - pressure cook for 2 hours

Remove the bones and you have basic bone broth! You can also do a second boil with the same bones and new water to really use up the bones. You will get a less potent broth the second time around.

Store in the fridge for up to two weeks and in the freezer for up to 1 year.